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1.
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Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium high heat.
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2.
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Add carrots, both types of onions, garlic, thyme, salt, and pepper.
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Saute until carrots soften and onions are translucent, 5-8 minutes.
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3.
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Add the butter.
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Once melted, sprinkle in the flour and stir to combine.
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Keep stirring occasionally, cooking the flour 1-2 minutes.
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4.
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Gradually add the chicken stock while stirring, then add the milk, continuously stirring until fully incorporated.
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Add the chicken, peas, and parsley.
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5.
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Turn heat down and let simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
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6.
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Preheat oven to 400 degrees F. 7.
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Use Pepperidge Farm puff pastry cups and bake according to instructions on box.
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When done, remove them from the oven.
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Spoon in the filling and garnish each with a small sprig of parsley.
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(Alternatively, make your own cups: lightly roll two sheets of puff pastry together and cut into 2 1/2 inch circles.
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Brush with egg wash and bake according to package instructions for 6-8 minutes, until the tops are brown.
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Let cool a minute or two, then use a sharp knife to cut a core out of each one.
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Fill and serve immediately.)
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8.
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You may still have filling left over.
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Click to read related blog post to make traditional pot pie and/or pot pie turnovers.
